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Babybel Phyllo Cups & Spicy Honey Mustard… These are SO good, so easy but there’s some tips & tricks to ensure you get em right!

Recipe Tip

Make sure you don’t wrap the cheese too tightly so it doesn’t burst while you bake them. Make sure you brush the phyllo with olive oil or melted butter thoroughly so it doesn’t break. Make sure the babybel is cold when you are going to bake. Really seal the bottom with the eggwash. Make sure you get everything ready before handling phyllo so it doesn’t dry out and keep a damp paper towel over them. For a more golden effect sear it on a very hot pan just for a few seconds. Some might burst or a bit of cheese come out but that’s ok!

Babybel Phyllo Cups & Spicy Honey Mustard

By Nadia Aidi
Babybel Phyllo Cups & Spicy Honey Mustard… These are SO good, so easy but there’s some tips & tricks to ensure you get em right!


  • 8 babybels
  • 12 phyllo sheets, cut into 48-4 ish inch circles
  • 4 inch ring or circular mold
  • Seeds
  • 1 egg, beaten
  • About 2/3 cup olive oil or melted butter
  • 3 tbsp honey
  • 1 tsp grainy dijon
  • 1 tbsp mustard
  • 1 tsp red wine vinegar
  • Aleppo pepper to taste
  • 1 tsp sumac


  • Brush the oil onto one phyllo circle, top with another one, brush with oil and top with another. Add some eggwash on the edges of the phyllo rounds. Add the babybel in the center and wrap semi loosely, seal edges with eggwash. Repeat the process with the phyllo rounds and place the wrapped babybel on the center smooth side up, wrap it again, so it’ll be double wrapped. Seal it with eggwash real well
  • Give each wrapped babybel a nice hard sear for a few seconds. Brush eggwash and add the sesame seeds
  • Bake on a greatest baking sheet at 400 for 15-17 minutes
  • Mix together the honey, mustards, aleppo pepper, vinegar and sumac

Nutrition information is automatically calculated, so should only be used as an approximation.

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